Who doesn't love chocolate covered strawberries? They are delicious, but they can't be stored very well. Here's an easy, delicious variation of a chocolate dipped strawberry that can be frozen and saved for later.
All you need is some strawberries, almond bark (chocolate or white chocolate) and a mini-muffin tin. For a 24-cup mini-muffin tin, you'll use about a pint of strawberries and about 18-20 oz of almond bark.
First, rinse the strawberries and cut off the tops. Then, chop them into smaller pieces. You can quarter them, or cut them smaller, depending on what you like better. Blot them dry with a towel, or just let them air dry.
Next, melt the almond bark in a double boiler.
(Just fill a larger pot with water about 1/3 - 1/2 full, then put a smaller pot inside of it. When the water in the bottom pan boils, it melts the chocolate in the top pan slowly so it heats up evenly).
You can melt it in the microwave, but the double boiler is easier to work with. Stir up the blocks of bark as they melt and when they get to a creamy consistency pour it into the muffin tins. I put cooking spray on my tin, because I thought it might be easier to remove them in the end. Not sure if it is necessary though.
Once the tin is filled with chocolate, just place the strawberry pieces inside of the bark. It's best if you push them in and make sure they are covered really good by the bark. Stuff in as many strawberries in as you can. Then, just stick the muffin tin into the freezer. After a few hours, take them out of the freezer and try to pop them out. The best way is to take the tip of a knife and use it to push them out. If they don't come out easy then let the pan sit out for a minute or two so the almond bark gets a little softer.
Voila! You can serve them immediately, or put them in a freezer-tight container and save them for 3 or 4 days. If you use frozen strawberries instead of fresh ones, you can probably save it even longer. I'll probably try experimenting with different fruits next like oranges or raspberries. Anything tastes good when it's covered with chocolate, right?